This seafood dish is the proper gentle lunch for lazy Sundays. Filled with wholesome fat and protein, it’s each easy to drag collectively and scrumptious.
Components
- 2 x 150g salmon fillets
- ¼ bunch contemporary parsley, washed and roughly chopped
- ¼ cup uncooked walnuts, chopped
- ¼ cup uncooked pistachios, with out the shell
- ½ tbs further virgin olive oil
- 1 tsp lemon zest
- 1-2 tsp Bioglan Natural Beetroot Powder
- Pinch salt and pepper, to style (elective)
Aspect salad
- 1 tbs further virgin olive oil
- ½ tbs apple cider vinegar
- 1 small bunch watercress, washed
- 1 orange, pores and skin and pith eliminated and minimize into segments
- 1 small avocado, pores and skin and pip take away, diced
- 1 tbs walnuts
- Salt and pepper, to style
Technique
Step 1.
Preheat oven to 180C and line a baking tray with baking paper.
Step 2.
To make the crust, place all components (besides salmon) in a meals processor and pulse till combination comes collectively. Press the nut combination over the topside of every salmon fillet and place within the oven for 10-15mins or till cooked to your liking.
Step 3.
To make the salad, whisk collectively the olive oil, apple cider vinegar, salt and pepper. Mix all remaining salad components in a bowl and drizzle with the dressing. Serve the salmon with a facet of salad.
Serves 2
